Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
6
Product:
Instant Pot Rio Wide 7.1L
Ingredients
- 125ml heavy or double cream
- 1L vegetable or chicken broth
- 2 sweet potatoes, peeled and cut into 1cm cubes
- 1 tin (400g) butter beans, drained and rinsed
- 125g cavolo nero or kale, stems removed and chopped
- 250g jar sun-dried tomatoes, drained and roughly chopped
- 400g pack gnocchi
- 1 small jar quality shop-bought pesto
Instructions
- Set the Instant Pot to sauté on medium heat.
- Add the 125ml cream and 1L broth, bringing it to a gentle simmer.
- While the liquid heats, peel and dice the 2 sweet potatoes into 1cm cubes. Drain and rinse the butter beans. Remove the stems from the 125g cavolo nero and chop into bite-sized pieces. Drain and roughly chop the 250g sun-dried tomatoes.
- Lightly season the broth and cream to taste, keeping in mind this will flavor the gnocchi.
- Cancel the sauté function and select pressure cook, setting it to pressure cook for “0 minutes”. Add the sweet potatoes, butter beans, sun-dried tomatoes, and 400g gnocchi. Secure the lid and allow the Instant Pot to come to pressure. Once it reaches pressure, quickly release by toggling the steam release button and remove the lid. Stir in the cavolo nero and allow it to cook in the residual heat for 2 minutes or until wilted.
- Taste and adjust seasoning if needed.
- Divide the soup into bowls and drizzle over the shop-bought pesto before serving.
Notes
Brothy “Marry Me” Gnocchi comes together in no time thanks to the Instant Pot—perfect for when you walk through the door and need a quick, family-friendly dinner.
Full of goodness thanks to the kale, butterbeans and sweet potatoes and made with simple, accessible ingredients this one is going to be a new family classic.